Our Story

Andrew Longres, a native of Liberty, Missouri, embarked on his culinary journey early in life, fueled by a deep passion for food. After high school, he earned a scholarship to the Scottsdale Culinary Institute in Arizona, where he completed his bachelor’s degree in Occupational Science and Restaurant Management. Early recognition came with the prestigious Chaine des Rôtisseurs scholarship, which allowed Andrew to train in Europe’s most acclaimed kitchens, including Le Epicure in Paris, Marcus Wareing in London, and Mugaritz in Spain. These rigorous experiences honed his skills and solidified his ambition. Upon returning to the U.S., Andrew advanced at The French Laundry in Napa Valley, ascending to Sous Chef under Chef Thomas Keller’s mentorship. He further expanded his expertise through stages at top-tier restaurants such as Alinea, Eleven Madison Park, and Le Bernardin. Drawn back to the Midwest, Andrew took leadership roles at Bluestem and The American Restaurant in Kansas City, refining his vision. Inspired by his family’s farm heritage in Liberty, Andrew founded Acre in Parkville, where he lives with his wife Megan and their two children. Acre embodies Andrew’s commitment to culinary excellence, blending personal legacy with diverse fine dining influences, inviting guests to experience his innovative and heartfelt cuisine.